Apricot Cornmeal Muffins | PCC Natural Markets

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Apricot Cornmeal Muffins

Yield: 12 muffins

Your rating: None (1 vote)
Your rating: None (1 vote)

These sweet little corn muffins are great for breakfast or a snack on-the-go.


These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Preheat oven to 350° F. Line a 12-cup muffin pan with paper liners.

Cream together sugar, zest and butter until light and fluffy. Add eggs, one at a time, until incorporated. Stir in vanilla.

In a separate bowl, mix together flour, cornmeal, baking powder, salt and nutmeg. Slowly add dry ingredients into butter mixture, mixing until just combined. Fold in apricots and walnuts.

Divide batter between the prepared muffin cups. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

Each serving: 250 cal, 13g fat (8g sat), 65mg chol, 115mg sodium, 32g carb, 2g fiber, 3g protein

Recipe by Jackie Freeman, PCC Chef

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